Bakin’ With Bacon And King Teddy

Hello Everyone!  It’s TIME for BACON!

I have a feeling I may have shared this delicious breakfast goodie with you all before but I say – if it’s THAT GOOD that I want to make it for you again then it MUST be worth having one more time right?

It’s just that it’s fun to make and easy to bake and delicious in your tummy.    So I can’t help myself but want to encourage you to try it for a bit of a treat.

Puff Pastry With Egg and Bacon

INGREDIENTS

• 2 teaspoons butter
• 1 sheet frozen puff pastry, thawed
• 2 teaspoons Dijon mustard
• 3 slices thin-sliced bacon
• 4 large eggs
• salt and freshly ground black pepper to taste
• 2 teaspoons chopped fresh chives

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).

• Step 2

  Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.

• Step 3

  Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.

• Step 4

  Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.

• Step 5

  Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.

• Step 6

  Remove from oven, season with salt and pepper, and sprinkle with chives.

   

  Doesn’t this sound really tasty and just a little bit different?    It’s the puff pastry that makes good old bacon and eggs so special.    Flaky crust holding that lovely little breakfast – can’t beat it.   Everyone will want two – AT LEAST!

ENJOY!  See you next Saturday!

The King of Bacon!